What kind of cook do you want to be? If it’s one who is curious, fun, and tasteful, you’ve come to the right place. Andy shows us how to create a range of exciting, deeply satisfying dishes while making it look easy. These days, it can be hard to choose between all the new cookbooks—this one is a must-have.” —Ignacio Mattos, chef and author of Estela Before the 16th Century The Cookbook is a magical book filled with an infinite number of recipes that can do almost anything. The Cookbook has existed for thousands of years and its intention is simply to be a gift, but it must be used responsibly. After the siblings, the Cookbook moved onto three protectors instead of two so that a situation like Charles' would not happen again. The next three known protectors were Ian Maddox and brothers Clint and Folsom Wesson in 1875. They created the Sourd'Au, which ended up being responsible for the brothers' greed, causing Ian and Charles to team up to hide the starter used for the recipe. They hid clues throughout Bay City so that the next protector who finds it will be able to destroy it completely. Another French masterpiece, the first edition of this book dropped in 1902. But the recipes and insights are as relevant now as ever and the reader is sure to come away with a stronger set of kitchen principles. Classic French cuisine can be daunting stuff but this work breaks it down in an approachable fashion. Author Auguste Escoffier developed the recipes and context while working at acclaimed hotels and culinary destinations like the Savoy and the Ritz. If you're running short of weeknight dinner inspiration, are feeling a bit out of your depth ahead of a big dinner party, or just fancy taking some time to refine and improve your cooking skills, investing in one of the best cookbooks is definitely a sensible decision.

The book contains many recipes that can have multiple uses. These magical recipes can do something as little as healing a hurt ankle, to something as serious as freezing time itself. This book is extremely powerful, which is why it requires strong and responsible protectors. The book can do great harm in the wrong hands. It can tear friendships apart or bring them closer together. Protectors help protect the book from people who want to use it to hurt people. This 2017 cookbook from Joshua McFadden breaks down the calendar into six growing seasons, three of them being in summer. As such, the book functions like a calendar for healthy and clever eating, equipping you to always find something that’s fresh and flavorful. Of the many vegan and vegetarian cookbooks out there, this one produces the most satisfying dishes, whether it’s the end of July or early January. If you want to learn more about the keto diet this book is for you. Written by Liz Williams, this book relieves the stress of cooking in a certain style by offering scores of easy recipes that can be assembled in well under an hour. For a diet regimen like keto that’s not always easy to follow, this book simplifies things while nourishing you with tasty recipes.

Andy Baraghani peeled hundreds of onions at Chez Panisse as a teenage intern, honed his perfectly balanced salad–making skills at Estela in New York, and developed recipes in the test kitchens of Saveur, Tasting Table, and Bon Appétit. It took him all those years to figure out the cook he wanted to be: a cook who is true to his Persian heritage, a fresh-vegetable lover, a citrus superfan, and an always-hungry world traveler. In The Cook You Want to Be, Baraghani shows home cooks on how to hone their own cooking styles by teaching the techniques and unexpected flavor combinations that maximize flavor in minimal time. A collaboration cookbook with the Culinary Institute of America, The Professional Chef possesses a firm grasp on modern cooking. Just like an encyclopedia, it’s wide-reaching and breaks down even the most complex styles, such as sous vide. Most cooks and restaurant owners will offer this title on their shortlist of the most important or most influential cookbooks on the market.

A veritable bible for pasta lovers, there's practically no stone left unturned in this homage to one of the simplest, most versatile, and infinitely delicious ingredients that's enjoyed the world over. GQ's best cookbooks at a glance… Like the French Laundry, this cookbook offers a vivid glimpse behind the kitchen door of one of America’s most celebrated restaurants. It pulls recipes from the eponymous New York eatery and arranges things, quite helpfully, by season. The book will elevate your cooking, exposing you to new ideas and ingredient pairings as well as sharpening your plating and impressing anybody who dines with you. That Andy boy is clever,’ Andy thinks we’ll think, once we’ve tried one of his salads. He’s right! This book is full of things I want to make and cook, a selection of condiments and sauces I need a new shelf in the fridge for, and an altogether understandable obsession with sesame seeds. In The Cook You Want to Be, every recipe encourages us to take that one further twist or step to elevate it into the totally delicious.” —Yotam Ottolenghi, author of Ottolenghi Flavor This cookbook debuted in 1969 and is the work of Fernand Point, considered by many to be the father of modern French cuisine. You can’t say this about all cookbooks but this one is a great read, blending wisdom with philosophy. It’s pretty much mandatory reading for most culinary programs and includes more than 200 innovative recipes.An instant classic, this book dropped in 1999 and revolves around Thomas Keller’s iconic restaurant of the same name. Here, Keller shares recipes from what is arguably America’s greatest restaurant, along with sharp wisdom on kitchen techniques and approaches. The recipes can be challenging but that makes the resulting dishes all the more rewarding. With The Cook You Want to Be, Andy Baraghani does more than provide you with a blueprint to making delicious recipes. He changes the way you think about building flavor and layering texture. Beautifully shot and entertaining to read, this is a book for everyone.” —Dawn Davis, editor in chief of Bon Appétit

First published in 1938, this cookbook by Prosper Montagne offers snapshot after snapshot of the importance and highly influential nature of French cuisine. Julia Child famously said it would be her selection if she were allowed just one cookbook at home, which is quite some praise. The original is great but the 2009 revision, fit with contemporary techniques, is even better. This 2014 cookbook examines 100 tantalizing dishes from the Japanese capital. With an emphasis on street food, it’s a must for folks who appreciate things like bento, miso, sushi, and more. Author Maori Murota grew up in Tokyo and paints a vivid picture of the colossal city’s equally large culinary scene.Widely considered the go-to for a legitimate taste of Middle Eastern grub, this book by Tess Mallos is fun to thumb through and intuitive to use in the kitchen. You can eat asthey do in Jordan, Cyprus, Armenia, and other often-overlooked countries, expanding your palate as well as your culinary prowess. The first known protectors, Charles Peizer and Rose Peizer came to be the book's protectors around 1868. The siblings remained its protectors until Charles abused its power by cooking a mulberry pie to make him and his sister immortal, trapping Rose in the Cookbook in the process. Afterward, Charles was not able to touch the book anymore as he had evil intentions, and it moved on to the new set of protectors. A manual of sorts, this Louise Hendon cookbook outfits you with meal plans and batch cooking options for the week ahead. It touts 105 recipes, a helpful list of all things keto-approved, and will have you enjoying your low carb, low inflammatory food lifestyle.

Touting 120 recipes from all over Asia, this book proves that you don’t have to sacrifice flavor just because you’re operating without meat. The dishes are memorable, like caramelized onion and chili ramen and salted miso brownies. Whether you’re a full-blown vegetarian or just want to eat more garden-fresh ingredients, this cookbook is for you. Portrait Painting Pinwheels: https://just-add-magic-recreations.fandom.com/wiki/Portrait_Painting_Pinwheels

This text catapulted Yotam Ottolenghi to culinary fame. Here, the British restaurateur offers tremendous vegetable dishes that steal the plate and never get nudged aside. It’ll leave you with a newfound love for things like eggplant and have you crafting dazzling dishes with relative ease.